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Spiced Zucchini Brownie Bites (Gluten-Free)

These Spiced Zucchini Brownie Bites are moist, fudgy, and packed with warm spices—an irresistible gluten-free treat perfect for snacks or dessert!
Prep Time15 minutes
Cook Time18 minutes
Total Time33 minutes
Course: Dessert, Snack
Cuisine: American
Keyword: Bite-Sized, Chocolate, Easy, Gluten-Free, Healthy, Quick, Vegetable
Servings: 12 servings

Ingredients

  • 1 cup almond flour
  • 1/2 cup cocoa powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/4 cup honey or maple syrup
  • 1/3 cup coconut oil melted
  • 2 large eggs
  • 1 cup grated zucchini squeezed of excess moisture
  • 1 teaspoon vanilla extract
  • 1/2 cup chocolate chips dairy-free if desired

Instructions

Step 1: Prepare Your Ingredients

  • Preheat your oven to 350°F (175°C). Line a mini muffin tin with paper liners or lightly grease it with coconut oil to prevent sticking. Grate the zucchini and squeeze out as much moisture as possible using a clean kitchen towel or cheesecloth.

Step 2: Mix Dry Ingredients

  • In a medium bowl, whisk together the almond flour, cocoa powder, baking soda, salt, cinnamon, and nutmeg. Ensure the cocoa powder is evenly distributed to avoid clumps.

Step 3: Combine Wet Ingredients

  • In a separate large bowl, whisk the eggs until lightly frothy. Add the honey or maple syrup, melted coconut oil, and vanilla extract. Stir until fully combined.

Step 4: Incorporate Zucchini

  • Fold the grated zucchini into the wet ingredients, mixing gently to ensure it’s evenly dispersed.

Step 5: Combine Wet and Dry Mixtures

  • Slowly add the dry ingredients to the wet mixture, folding gently until just combined. Avoid overmixing to keep your brownie bites tender.

Step 6: Add Chocolate Chips

  • Fold in the chocolate chips, saving a few to sprinkle on top for a pretty finish.

Step 7: Fill the Mini Muffin Tin

  • Spoon the batter into the prepared mini muffin tin, filling each cup about three-quarters full. Sprinkle the reserved chocolate chips on top.

Step 8: Bake

  • Bake for 15 to 18 minutes or until a toothpick inserted into the center comes out with a few moist crumbs but no raw batter. The brownies should be set but fudgy.

Step 9: Cool and Enjoy

  • Remove the tin from the oven and allow the brownie bites to cool for at least 10 minutes before removing them from the tin. Enjoy them warm or at room temperature.

Equipment

  • Mini Muffin Tin
  • Paper liners
  • Mixing Bowls
  • Whisk
  • Grater
  • Kitchen Towel or Cheesecloth

Notes

  • Drain zucchini thoroughly: Squeezing out excess moisture prevents soggy brownies and ensures the perfect texture.
  • Use fresh spices: Fresh cinnamon and nutmeg enhance the warm, comforting flavor of these bites.
  • Do not overbake: Bake just until set for moist, fudgy brownie bites that melt in your mouth.
  • Sweetener options: Swap honey or maple syrup to suit your taste and dietary preferences.
  • Storage tips: Store in an airtight container at room temperature for up to 3 days, refrigerate for a week, or freeze for up to 3 months.